Questions about the identification, use, storage, and sometimes production of cheese.

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1answer
46 views

What other Italian cheese(s) could be substituted for parmesan in most recipes? [duplicate]

I seem to be unable to tolerate Parmesan cheese (not the processed "parmesan-flavored" cheese, but the real Italian Parmesan) - as a topping it makes me gag, and if included in a recipe either ...
3
votes
4answers
3k views

Making hard cheese from milk by vinegar

I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of ...
2
votes
1answer
104 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
2
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4answers
385 views

What do I do with all this cheese?

Last week, a friend helped us out with a trip to Costco (long story, we didn't have time to cook, or grocery shop for a couple of days), and while she got us some really good stuff, one of the things ...
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2answers
11k views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date of 01312014. Is it still safe to eat?
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7answers
3k views

What vegan substitutes are available for cheese?

Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
11
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12answers
10k views

What cheeses work 'best' in melted cheese sandwich applications? [closed]

I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch out but don't know where to start. These are the factors ...
20
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6answers
18k views

How can I grate soft cheeses?

Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese ...
2
votes
1answer
266 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
7
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10answers
24k views

How to store Parmesan cheese?

I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a single large chunk. How does one go ...
18
votes
5answers
47k views

How long can hard cheeses last in a refrigerator?

I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious signs of spoilage and have never been ...
7
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3answers
47k views

How long does it take for unopened cheese to go bad?

I bought one of those blocks of Dubliner cheese (at Costco, sealed relatively well in wax paper) and left it in my car all afternoon and overnight by mistake. Given that it is unopened and the ...
3
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2answers
5k views

Mixing mozzarella without clumping

Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I cook some pasta, and add the cheese/milk ...
6
votes
2answers
148 views

Why does adding commercial processed cheese to fondue change its consistency?

I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket ...
14
votes
4answers
5k views

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...
5
votes
1answer
3k views

What can be done with Norwegian brown cheese Brunost other than a sandwich?

Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar. I was wondering - is there any other ...
0
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1answer
94 views

Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...
13
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5answers
7k views

Why did my mozzarella turn out like ricotta?

I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It ...
13
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5answers
4k views

What's this “pucker” style hole on my cheese grater for?

Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back ...
3
votes
4answers
29k views

What can I use as a replacement for ricotta or cottage cheese in a lasagna?

I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or ...
5
votes
7answers
3k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
3
votes
1answer
81 views

Questions about making hard kefir cheese

I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to find an article ...
0
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1answer
22 views

Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?

I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
4
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4answers
6k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
4
votes
1answer
155 views

Is candle wax and cheese wax the same thing?

I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax? Also is ...
13
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4answers
8k views

Can I continue to age store bought cheese?

I know that many cheeses are considered to be better when aged. After I've purchased a nice block of Parmesan or such, can I continue to age it at home? Is it practical? Will I get the same ...
2
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3answers
2k views

Is it bad to eat cheese after its expiry date?

I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted fine, and it wasn't moldy. will I be okay? or should I ...
-1
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3answers
461 views

Is unopened mascarpone cheese still good if not refrigerated?

I bought a new unopened package of mascarpone cheese yesterday and forgot to put it in the refrigerator overnight. Is it still good to use?
10
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4answers
818 views

Is Casu Marzu illegal in the United States?

I am having difficulty determining whether Casu Marzu is illegal in the United States. There are reports of it being available, albeit briefly, in New York last year. Also, I have heard that it is ...
1
vote
1answer
79 views

Cheese Extract - How to Use it?

I've recently bought cheese extract (or essence - the seller didn't know the difference and the bottle says 'cheese flavour' and smells like a room full of cheddar). I've never used it before but ...
1
vote
1answer
1k views

What kind of cheese is the result of boiling milk with vinegar at home?

With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home? ...
12
votes
11answers
10k views

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
2
votes
1answer
161 views

What is the type of cheese in “chips and cheese” UK fast-food? (with photos)

I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The ...
5
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6answers
11k views

Can I use Cheddar cheese for pizza?

I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few things I cook like sandwiches, ...
3
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1answer
115 views

American cheese availability and utility

According to Wikipedia, the product commonly (and in that article) called "American cheese" is generally manufactured from ingredients such as one or more cheeses, milk, whey, milkfat, milk ...
6
votes
2answers
8k views

Does Domino's use rennet-free cheese?

Does Domino's pizza's use mozzarella cheese for their pizzas? If so,is it also rennet-free?
3
votes
2answers
4k views

Why did this fondue become grainy and lumpy?

We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the recipe that we used: 1 clove garlic 3/4 ...
6
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2answers
3k views

How to make a Hungarian Túró Rudi at home?

I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers are sold every year. ...
3
votes
1answer
90 views

How to prevent cheese and certain other products from stinking up my fridge?

Certain food products have a very strong odor, that may not seem annoying at all when I buy them, but become very much apparent after I keep them in the fridge for a few hours. For example these ...
2
votes
4answers
2k views

Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?

A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or should I discard it?
3
votes
1answer
60 views

Seeking a creamy/melty Swiss Cheese commonly available in the US

My next kitchen project is killer Reuben sandwiches with all of the components homemade (home corned beef, homemade sauerkraut, homemade dressing, fresh homemade sourdough rye bread). The one thing I ...
17
votes
6answers
53k views

How can I melt cheese for dipping?

I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
5
votes
3answers
133 views

Is this extremely soft “French raclette” cheese actually meant for raclette?

I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy ...
5
votes
1answer
237 views

Goat cheese royale definition?

I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...
3
votes
1answer
321 views

Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about ...
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2answers
160 views

How to get cheese melted without burning grilled cheese

I've been using a George Foreman like grill for grilled cheese sandwiches. The problem is the bread seems to burn before the cheese is thoroughly melted. How can I fix this? Do I just need to add more ...
3
votes
3answers
76 views

Are there cheeses with less saturated fat?

I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural cheeses that have a high mono- and ...
20
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4answers
37k views

What is the rind of Brie cheese made of?

We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I ...
6
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2answers
281 views

Do I need special gloves for mozzarella stretching?

I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.com, but I can't tell if they're just a ...
0
votes
2answers
617 views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...